Author: Matthew Sullivan
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The Edmonds’ Pikelet
Pikelets are delicious with butter and jam or jam and whipped cream – or with sour cream, smoked salmon and dill. To make American-style hotcakes, also known as pancakes, double this recipe and make them larger. Serve in a stack with butter, maple syrup, bacon and blueberries.
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The Edmonds’ Scone
This is the base scone mix I’ve used since I first learned to cook. It’s from Edmonds and rightly acknowledged as a Kiwi staple.
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Mushroom Pie
The savoury pies I most enjoy making are essentially stews encased in pastry. The challenge is making a thick tasty “meaty” gravy and filling that I can serve to vegetarians.
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Cheese scones to die for
New Zealand is big on cheese scones. Floriditas is a top Wellington restaurant. Cheesey and delicious these scones can be made with other strong cheese and whatever herbs you like. The trick is to be gentle and have the mix not to dry or wet.